SENSORY CHARACTERISTICS OF SODIUM LACTATE AND SODIUM TRIPOLYPHOSPHATEIN A MODEL SYSTEM

The purpose of this study was to assess the sensory characteristics of sodium lactate (SL) in combination with sodium tripolyphosphate (STP) in a model system at common usage levels for meat products. Using a g elatin-based (2%) system containing various concentrations of sodium l actate (0%, 1%, 2%, or 3%) and sodium tripolyphosphate (0%, 0.1%, 0.2% , 0.3%, or 0.4%) a thirteen-member trained sensory panel scored sample s for saltiness, bitterness, and soapiness. As sodium lactate and sodi um tripolyphosphate levels increased, saltiness increased. Bitterness decreased with addition of 1% SL and increased with 2 and 3% SL. Soapi ness also increased with increasing levels of SL. Bitterness and soapi ness were not affected by increasing STP concentrations.